- Hey, everyone. It's Natasha of. (clears throat) It's Natasha of NatashasKitchen.com, and today we are making
a tres leches cake. This is simple to make,
always a crowd-pleaser, and probably the most
moist cake you will try. You'll love what's in it. So let's get started. Preheat your oven to
350 degrees Fahrenheit and butter a nine-by-13 casserole dish. Whisk together one cup
of all-purpose flour with one and a half
teaspoons of baking powder and a quarter teaspoon of salt. Then sift those together
into a large mixing bowl. This recipe comes together
in three large mixing bowls. In the first one, you
have your sifted flour. Now separate your five large
eggs into the other two bowls. We're gonna put the egg yolks in one bowl and the egg whites in the other. You can use cold or room-temperature eggs, but cold eggs are a
little easier to separate. Next, beat the egg yolks together with 3/4 cup of granulated
sugar on high speed until the yolks are a pale yellow. Beat for about two minutes on high speed, and when it's done, you'll see that it forms a thick ribbon when you pull up on the batter. And using an electric hand mixer makes this cake so quick and easy. This is our favorite hand mixer, and I will link to it in the description. Add 1/3 cup of whole milk and a teaspoon of vanilla extract and gently fold that in with a spatula. Mix just until it's
well-blended and set it aside. Now with clean and dry egg beaters, beat together the egg whites on high speed until soft peaks form,
or for about a minute. With the mixer on, pour in
the remaining 1/4 cup of sugar and continue beating on high speed until the egg whites
are stiff but not dry. It takes just a minute to
get to the right consistency. Do not over-beat, or it will be hard to
blend into the batter. Now it's time to put everything together. Pour the egg yolk mixture
over the flour mixture. And I'm using my go-to baking spatula, which I'll link in the notes, to blend those two together. Scrape the sides and bottom of the bowl to make sure you get any pockets of flour and continue mixing until
no streaks of flour remain. Now transfer all of your egg white mixture into the batter and gently
fold those together. Fold just until it's uniformly blended, then stop mixing. You don't want to over-mix this batter because it relies on the
volume of the eggs to rise. When you're done, you'll have a thick
and fluffy cake batter. Pour all of the batter into
your buttered casserole dish and lightly smooth out the top. In all my testing, I have found that this cake
rises best in a casserole dish that's either ceramic or glass, and you can serve it right out
of your pretty baking dish. Now place that on the center
rack of a preheated oven and bake at 350 degrees
Fahrenheit for about 30 minutes, or until a toothpick comes out clean. When it's done, remove
the cake from the oven and let it cool almost
to room temperature. If you place the cake on
a wire rack or a trivet, it will cool faster. But make sure you keep it
away from outdoor draft. When the cake is almost
at room temperature, we can make the syrup. In a very large measuring cup
or a bowl with a pouring lip, combine 1/3 cup of
whipping cream, nine ounces or 2/3rds of a 14-ounce can
of sweetened condensed milk, and 12 ounces of evaporated milk. Stir those together until combined. The cake is just about
at room temperature. We're gonna poke all over the
top of the cake with a fork. This will ensure that
the syrup penetrates deep throughout the cake and
evenly moistens every bite. Slowly drizzle all of the milk mixture evenly over the cake. It will seem like a lot of syrup, but it absorbs into the cake
and the results are amazing. Let the cake sit and
rest for about 30 minutes to absorb all of that syrup. Now it's time to make the
easy, two-ingredient frosting and decorate the cake. Pour two cups of very
cold heavy whipping cream into a large, cold mixing bowl. Add two tablespoons of sugar, then beat on high speed
for about two minutes, or until the frosting is
whipped, thick, and spreadable. Spread all of that cream evenly over the top of your cake. I love that this makes a
thick layer of frosting, which makes this cake
that much more impressive. And don't worry, because this
frosting is lightly sweet and it really complements
the rich cake base. You can serve this cake as
is just with the frosting, but we like to take it up a notch and add some fresh berries. And strawberries or raspberries, or both, are my favorite for this cake. When you're decorating, think about how many
people the cake will serve. And I like to put a little bit
of strawberry and raspberry on each serving. This is a large cake, and it can easily serve 12 people, or make eight generous slices. All right. The final touches are on. And you can even serve this plain if you don't want the berries
or don't have the berries. It's still so delicious. But I love that fresh
pop of color and flavor that berries bring to this cake. All right, and I have
been waiting long enough. It is time to enjoy this cake. It's been resting, so it's
had some time to absorb some of those milks and, the three milks, tres leches, get it? Okay, we're gonna cut right into this. (upbeat music) Okay. Mm, mm, mm. Oh, these have some weight to them. Each piece is, remember it's
soaked in all of those milks. Yum yum yum. Yum. Wow, so moist. Look at that. Moist from top to bottom. And the flavors, mm. I cannot wait. Okay, let's dig right into this. Oh, it is so soft. Okay. Mm. Mm. Mm. Mm. It's just, it's delicious. It's just loaded with flavor and so moist from top to bottom. It tastes indulgent, and it just makes me
feel good about myself. You can really taste that
sweetened condensed milk. And this cake isn't just
moist, it is so, so soft. And I love the lightly
sweetened whipped cream on top. And the berries, they cut the sweetness because they give that little bit of tang. So fresh, so good. Make this for your next party, and you will get recipe requests. If you love simple
casserole-style party desserts, check out some of our all-time favorite, and reader favorites, right
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